Ingredients
750 g (about 1.65 lbs) chicken breast, 30 g (about 1 oz) pork tripe, 1 egg, and some clear broth.
Seasonings
100 g lard, 25 g wet cornstarch slurry, 20 g Shaoxing wine, 4 g salt, 3 g baking soda, 3 g minced garlic, 1 g MSG.
Instructions
1. Remove the membrane from chicken breast, slice into 3.3 cm (about 1.3 inch) pieces, then mix with egg white, salt, and wet starch to coat. Remove the fat layer from pork tripe, slice into 0.7 cm (about 1/4 inch) thick pieces, score a 0.3 cm (about 1/8 inch) wide crisscross pattern on the surface, then make straight cuts about halfway through every 0.3 cm (about 1/8 inch) on the other side, and cut into 1.3 cm (about 1/2 inch) cubes. Soak in warm water with baking soda for 5 minutes, then rinse thoroughly to remove the alkaline taste.
2. In a bowl, combine clear broth, Shaoxing wine, MSG, wet starch, and salt to make the sauce; set aside. Heat a wok over high heat, add lard and heat to 140°C (285°F), then add the chicken slices, gently separate them with chopsticks, and cook until just done; remove and drain. Blanch the tripe in boiling water, remove immediately, then quickly dip it into oil heated to 200°C (400°F) for about 3 seconds; drain in a colander. Leave a little oil in the wok, add minced garlic and stir-fry briefly.
3. Add the chicken slices and tripe to the wok, quickly pour in the prepared sauce, toss and stir to coat evenly, then transfer to a serving plate and serve. This dish is pristine white in color, with tender and savory chicken, offering a unique and delightful flavor.